Recipe for Aloo Matar

Aloo Matar 🥔🟢

Aloo Matar is a North Indian comfort curry where potatoes and green peas simmer in a spiced tomato gravy. It’s cozy and everyday-friendly, yet unmistakably Indian thanks to cumin, coriander and a finishing touch of garam masala. Stock up on essentials at Asian Food Shop

History and origin 🧭

Aloo means potatoes and matar means peas. The pairing is popular because it’s affordable, filling and it carries spices beautifully. You’ll find Aloo Matar as a home-style staple and also on restaurant menus, often served with rice, flatbreads or as part of a larger thali.

How it’s made, styles and typical ingredients 🥣

potatoes, ideally waxy so they hold their shape
green peas, fresh or frozen
a tomato base with onion, garlic and ginger
spices, cumin, ground coriander, turmeric and chilli
a fragrant finish with garam masala added at the end

Common styles range from a mild home version to a bolder restaurant style, plus quick ready-to-heat options for busy days.

Flavor profile 👅✨

warm and aromatic
slightly sweet from onions and tomatoes
gently spicy depending on chilli
lifted at the end by garam masala

How to serve 🍳

a quick dinner with rice or flatbreads
a vegetarian main that packs well for lunch
a reliable option for guests, cook rice and you’re done

Health notes 🌿

Potatoes make it filling while peas add vegetables and fiber. Spices build depth so you often need less salt. For a lighter version, keep the oil modest and let the sauce stay tomato-forward.

How to choose ingredients 🛒

add garam masala at the end so it stays aromatic
cumin creates an Indian base even in small amounts
frozen peas are practical and keep their shape in curries
use waxy potatoes so they don’t fall apart

Recommended 3 products ✅

Ashoka Instant Aloo Matar 280 g a fast way to enjoy a classic, just heat and serve with rice
Asli Cumin ground 50 g perfect for building the base of the gravy and other Indian curries
Drana Garam Masala 500 g the finishing aroma for Aloo Matar, add it at the end

Recipe: Aloo Matar (potato and pea curry) 🥔🟢

Ingredients (3 to 4 servings)

potatoes 700 g
green peas 250 g
oil 2 to 3 tbsp
onion 1 large
garlic 3 cloves
ginger about 2 cm
tomatoes 2 or tomato passata 250 ml
cumin 1 tsp
ground coriander 1 1/2 tsp
turmeric 1/2 tsp
chilli to taste
salt to taste
water 200 to 300 ml as needed
garam masala 1/2 to 1 tsp
optional a pinch of sugar
to serve basmati rice

Method

Peel and cut the potatoes into large chunks. Keep the peas ready, for frozen peas a quick rinse is enough.
Heat oil in a pot and briefly bloom the cumin.
Add onion and cook until golden. Stir in garlic and ginger and fry briefly.
Add tomatoes, ground coriander, turmeric, chilli and salt. Simmer for 3 to 5 minutes.
Add potatoes, stir and pour in water. Cover and cook 12 to 15 minutes until almost tender.
Add peas and cook 5 minutes more. If the gravy is too thick, add a splash of water.
Turn off the heat, stir in garam masala and rest covered for 3 minutes. Taste and adjust salt and optionally sugar.